Pho san, a unique cassava noodle soup from Dong Phu in Quang Nam Province’s Que Son District, stands out due to its unusual ingredients and presentation that differs from conventional Vietnamese pho.

This type of pho starts as a thin, mesh-like sheet made entirely from cassava, a widely available root across Vietnam.

Le Thi Kim Anh, who runs a pho san production business in Que Son, emphasizes that the distinctive look of this dish is due to the qualities of cassava flour.

“The cassava flour is sticky yet fragile, making it hard to detach from drying surfaces. Locals stretch the noodles into a mesh shape and must carefully pull them off one end,” she mentioned.

The preparation involves precise steps: grinding, soaking, cooking, kneading, and pressing the cassava into noodles.

Firstly, selecting high-quality cassava is crucial, and it must be processed within 48 hours post-harvest through peeling, soaking, and sun-wilting.

After a second peeling for a pure white finish, the cassava is dried, ground into fine flour, and soaked for 3-5 days, with regular stirring and water changes before it’s cooked and formed into noodles.

“The process of making tasty pho san can take several days, and each creator has unique methods. Timing is essential during soaking, while cooking is particularly challenging; the batter must be stirred for 40 minutes to prevent burning. This used to be done manually, but now machines simplify the task, although experience remains vital to achieve the right consistency,” Anh shared.

Upon shaping and drying the noodles, locals wait for suitable weather, typically sunny, to ensure optimal drying. The final product is a crispy noodle with a translucent, ivory hue.

In Que Son, pho san is prepared in various delightful styles, with the most favored version being pho san with snakehead fish and banana stem slices.

Interestingly, pho san only requires a brief soaking in cold or warm water for about five minutes before it becomes tender and ready for various preparations, without the need for boiling.

“Pho san is versatile and tastes great both in broth and dry forms. It pairs excellently with fresh dishes that use zesty sauces. Depending on local customs and preferences, pho san can also be adapted into vegetarian options, dishes with passion fruit sauce, crispy fried noodles, spring rolls, and sweet and sour Thai variations,” Anh recommended.

Additionally, pho san is high in fiber, which aids in feeling full longer, and it contains resistant starch – a type of starch that’s not fully digestible, potentially reducing weight gain risks.